This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

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  • In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

Hard-cooked eggs

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Nutrition Facts

158.6 calories; 4.7 g protein; 5.7 g carbohydrates; 131.4 mg cholesterol; 282.9 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2007
This is like my grandmother used to make. And yes the mustard should be tablespoons not cup! We always use diced pickles instead of the pickle relish as well. Read More
(27)

Most helpful critical review

Rating: 1 stars
07/03/2005
It sure sounded like too much mustard but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon. Read More
(30)
16 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/22/2007
This is like my grandmother used to make. And yes the mustard should be tablespoons not cup! We always use diced pickles instead of the pickle relish as well. Read More
(27)
Rating: 1 stars
07/03/2005
It sure sounded like too much mustard but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon. Read More
(30)
Rating: 5 stars
01/22/2007
This is like my grandmother used to make. And yes the mustard should be tablespoons not cup! We always use diced pickles instead of the pickle relish as well. Read More
(27)
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Rating: 5 stars
11/30/2005
Quick and easy. Read More
(19)
Rating: 2 stars
08/05/2005
will be a 5 star without all that darn mustard i made it like that too YUCK Read More
(16)
Rating: 4 stars
07/06/2010
I reduced the amount of mustard and probably needed a little more. I also forgot the paprika left out the celery and used only 6 eggs. I should have used more eggs mustard and maybe even mayo so it would be a little creamier. Everyone enjoyed it and my daughter LOVED it. Read More
(13)
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Rating: 1 stars
06/28/2010
The ingredient amounts sound wrong to me for potato salad. I only put about a teaspoon of mustard in a cup of mayo - 3/4 cup sounds like it would really be mustardy! Read More
(11)
Rating: 4 stars
07/22/2009
I followed the recipe exactly an dit seemed like there wasn't enough dressing or eggs. Maybe my potatoes were too big. It was very good though. I will make this again. Thanks for the recipe! Read More
(11)
Rating: 4 stars
02/18/2011
Thank you all for bringing the mustard issue to light. I made it for 125 homeless people and I can just imagine the mess I would have had 80 cups of mustard! Thank You! Thank You! Thank You! Thank You! Read More
(10)
Rating: 4 stars
05/31/2008
This was a great easy potato salad for someone who doesn't want a sweet potato salad. I loved it I always used more mustard than most in my potato salad. Read More
(9)